Some people like rice or potatoes to round out a meal. I like them a lot, too, but have developed a soft spot for my friend Israeli Couscous. It is easy to prepare with a few pantry staples, cooks quickly, and tastes delicious. In a hurry? Serve with salad and a protein and voila – you have a meal! I have served this with pork tenderloin and green beans, steak and salad, grilled lemon chicken kabobs and roasted broccoli, etc. I really like it with grilled asparagus, feta and lemon juice.
This recipe originated on the back of a Trader Joe’s (store brand) box of Israeli Couscous, which I almost always have on hand. Feel free to add other chopped herbs, spices or dried fruits to suite your taste.
Recipe originated on the back of a Trader Joe’s box of Israeli Couscous.
1/3 c. Pine nuts, toasted
1.5 T. Extra virgin olive oil
1/4 c. shallots, finely diced
1.5 c. Israeli Couscous
1 Cinnamon stick
1 bay leaf
1 3/4 c. Chicken broth
1/2 tsp. sea salt
2 T. Fresh parsley, minced
Freshly ground black pepper
Heat a large saucepan over low heat. Add pine nuts and toast ~5 minutes, shaking the pan occasionally. Remove pine nuts from pan. Set aside.
Return saucepan to the stove. Increase heat to medium. Add olive oil and swirl around pan. Add shallots to hot oil and sauté until just golden. Add couscous, bay leaf and cinnamon stick. Toast 2 minutes, until fragrant, stirring constantly. You do not want the couscous to burn. Add chicken broth and sea salt. Stir. Bring to a boil. Cover pan. Reduce heat to low. Simmer 10-15 minutes, or until tender. Remove cinnamon stick and bay leaf. Season to taste with salt and pepper. Stir in toasted pine nuts and fresh parsley.